If there is a desire to prepare for jam jam from apricots, a simple recipe for sweets will help to cope with the task at its best. You can simply eat a snack with tea, use it as a filling in baking or as a component for decorating other sweet desserts.
How to cook apricot jam at home?
Depending on the subtleties of the chosen technology, a ready-made homemade jam from apricots can turn out thick, liquid or acquire original flavor notes by adding other components. The correct implementation of the recipe will help not only to obtain the ideal taste of sweetness, but also to ensure its long-term preservation.
- For the preparation of jam, it is preferable to use well ripe aromatic fruits with soft flesh, without damages and rotten areas.
- Apricots are thoroughly washed, rid of bones, cut into small slices, passed through a meat grinder or grinded in a blender.
- If desired, you can combine overripe apricot fruits, chopping them to mashed potatoes and slightly unripe, slicing them with slices.
- Seal the apricot jam, cooked to the required thickness for the winter in sterile jars, turn over under a warm blanket until it cools down completely.
Gem from apricots pitted - recipe
Often, a classic jam is prepared from apricots without pits , which has a pleasant soft texture, homogeneous or with the inclusion of boiled lobules. When using overripe soft fruit, the amount of water can be reduced by half and cut at least twice the total cooking time of the treat.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 1 kg;
- purified water - 1 glass;
- lemon - 0,5 pcs.
Preparation
- Prepared and rid of pitted apricots pour water and put on the stove.
- After boiling the contents of the container sprinkle sugar, pour in lemon juice and boil the jam on low heat, stirring occasionally, 1.5 hours.
- Pack a simple and delicious jam from apricots on sterile cans, cork.
How to cook thick apricot jam?
A jam from apricots, a simple recipe of which will be described later, turns out to be thick in texture, saturated to taste and extremely fragrant. The delicacy is made without adding water, but unlike the previous version, it requires preliminary preparation of the fruits that need to be ground, mixed with sugar and left to separate the juice and dissolve the sweet crystals.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 1 kg;
- lemon juice - 1.5 tbsp. spoons.
Preparation
- Apricot flesh is cut rather small, covered with sugar, mixed and left for several hours, stirring occasionally.
- Add lemon juice to the fruit mass, place the container on the stove and boil, stirring occasionally for 40 minutes.
- Packed with thick jam from apricots on sterile jars, sealed.
Apricot jam with orange - recipe
Apricot jam is a simple recipe that can be the basis for a more original dessert if you complement the composition with orange fruits. They can be used in a refined form or together with a fragrant peel and peel, having boiled in this case the washed fruit a couple of minutes, and when cutting, having rid of the bones.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 1 kg;
- orange - 1 pc.
Preparation
- Apricot pulp is ground.
- The prepared orange is cut into slices or, if desired, it is twisted in a meat grinder.
- Combine the fruit mass in the jam cooking container, add the sugar, mix and leave for several hours.
- Dispose of the vessel on the stove and boil apricot-orange jam to the desired density.
- Pack the received treat in sterile jars and seal it tightly.
Apricot jam through a meat grinder
Apricot jam for winter at home, harvested according to the following recipe, it turns out thick and uniform in texture. Apricot pulp without pits is passed through a meat grinder, thanks to which the delicacy does not contain large parts of fruits, and the fruit mass boils faster, acquiring the desired taste.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 1,5 kg;
- lemon - 1 pc.
Preparation
- Apricot flesh is passed through a meat grinder, sugar and lemon juice are added, mixed, left overnight.
- Place the vessel on the stove and cook the contents for 1 hour, stirring.
- Lay out a homogeneous jam on sterile jars, cork with boiled lids.
Apricot jam - recipe for winter with gelatin
Jam from apricots with gelatin, a simple recipe of which you will learn later, turns out to be moderately sweet, thick, with a pleasant jelly texture. The indisputable advantage of this method is the fresh taste of the obtained delicacy, which, thanks to minimal heat treatment, preserves most of the valuable vitamins and elements.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 700 g;
- gelatin - 50 g.
Preparation
- Twist the flesh of ripe apricots in a meat grinder, mix with sugar and gelatin, leave for the night.
- Place the container on the stove, allow the contents to boil.
- Immediately lay out a hot apricot jam with gelatin on sterile vessels, sealed and wrapped until cooled.
Apple-apricot jam
A jam from apricots and apples, a simple recipe of which will be described next, turns out thick due to the high content of pectin in the apple peel. Surprisingly also the excellent harmonious taste of sweet delicacy with pleasant sourness. Billet can be enjoyed with tea, use it as a filling to pancakes or pies.
Ingredients:
- apricots - 1 kg;
- apples - 0.5 kg;
- granulated sugar - 1,5 kg;
- purified water - 1 glass.
Preparation
- Apricot flesh and sliced, previously peeled apples are placed in a suitable container, filled with water and after boiling, cook for 15-20 minutes.
- The fruit mass is blended with a blender, sugar is added and the billet is cooked for 30-40 minutes.
- Seal the ready thick jam from apricots for the winter in sterile dry jars, turn the bottom up and let it cool down completely.
Strawberry-apricot jam - recipe
Tasty apricot jam can be cooked according to the following recipe. In this preparation, apricots and strawberries are perfectly combined, creating a truly royal delicacy, the taste of which will satisfy even the fastidious sweet-eaters and demanding gourmets. The proportions of the constituents can change or decrease the amount of sugar to taste.
Ingredients:
- apricots - 0.5 kg;
- strawberry - 0,5 kg
- granulated sugar - 1 kg;
- citric acid - 0.5 tsp.
Preparation
- Prepared cut into slices apricot flesh and strawberries covered with sugar and left overnight.
- Have the workpiece on the stove, add the citric acid, cook jam for about an hour or until the desired density, cork in sterile jars, turn upside down until completely cooled.
Apricot jam in the bread maker
The preparation of apricot jam is greatly simplified when using the bread maker idea. If your device has the appropriate mode, you can without hesitation start to cook your favorite treat, which as a result will be homogeneous, gentle and well-brewed.
Ingredients:
- apricots - 1 kg;
- granulated sugar - 0,5 kg;
- lemon juice - 2-3 tbsp. spoons.
Preparation
- Apricots get rid of pits, cut halves into several lobules and, together with lemon juice and sugar, is loaded into the bucket of the device.
- Choose a mode of "Gem", prepare a treat to the signal, then lay it in sterile containers, seal it tightly and allow it to cool in an inverted upside-down view.
Apricot jam is a recipe in a multivariate
Do not just make jam from apricots in a multivark . The use of the device eliminates the need to often stir fruit weight and reduce the risk of sticking snacks to a minimum. The valve of the device in the process of cooking sweet must be opened in order to avoid running away the contents of the multicast.
Ingredients:
- Apricots - 1,5 kg;
- granulated sugar - 1 kg;
- lemon - 1 pc.
Preparation
- Sliced apricot pulp, sugar and lemon juice are placed in a bowl, left for several hours.
- Turn on the device in the "baking" mode for 45 minutes.
- Ready jam is packaged in sterile, dry jars, sealed tightly and turned over to the lids bottom up until cooling.